I am going to be completely honest about how this dessert came about: It was an impromptu creation that came out of my desire to use up everything in my fridge. I had spent the week testing several recipes—Zola Gregory’s almond cream and Rebecca Frey’s tart dough, among them—and had many pears lying around at home. The opportunity for a pear and almond cream tart (or what is often erroneously called a pear and frangipane tart—more on that below) practically presented itself: All I had to do was fill a blind-baked tart shell with almond cream, top it with sliced pears, then chuck it in the oven. Which is exactly what I did.
Although this tart was spawned from humble fridge-cleanout beginnings, the results were spectacular: The tart was crisp and buttery, with a sweet, nutty almond filling and tender pears. Because the almond cream (crème d’amande) used to fill the tart is often mistakenly referred to as frangipane, this dessert is best known as a pear and frangipane tart. In French pastry, however, frangipane refers to a mixture that’s typically one part pastry cream and two parts almond cream. For that reason, we’re calling it a pear-almond tart—though you may recognize it as a pear and frangipane tart. Whatever you call it, it’s an elegant dessert that’s really quite simple to put together and equally perfect for making on a weeknight or for a festive holiday party.
To make this dessert, I start with a blind-baked tart shell. I love the versatility and buttery flavor of pâte brisée, which is what I use below, but you can also swap in pâte sablée (sandy dough) or pâte sucrée (sweet dough), two other classic French doughs often used to prepare tarts. If you don’t feel like preparing your own tart dough, you can purchase a ready-made dough; for ease and convenience, I recommend choosing a frozen pie shell that has already been shaped in its tin.
Some recipes for pear and frangipane tarts may tell you that blind-baking the shell before filling it is unnecessary, since you’ll have to bake the tart again once you fill it. I’ve tried both methods, however, and find that starting with a par-baked crust produces a finished tart with a much sturdier base that can withstand the moisture of the almond cream and is able to stay crisp for much longer. When I started with raw dough, the bottom—though cooked—remained relatively soft, with a cake-like texture that made it more difficult to slice into pieces and was less satisfying to eat.
Next comes the filling: I fill my tart with Gregory’s almond cream, though I prepare a version without the orange zest to allow the flavor of the pears to shine on their own. Like Gregory, I toast the almond flour, which enhances the almond cream’s nuttiness, and incorporate plenty of almond extract, vanilla extract, and brandy for bold flavor.
After I spread the almond cream in the tart shell, I lay thinly sliced pears on top and gently press them into the filling. Any pears will work here, though I recommend reaching for just-ripe pears that have some firmness. Avoid overly ripe pears, as they may be difficult to slice neatly and soften too much during the cooking process. Once the pears are on top, I return the tart to the oven and bake until the almond cream is lightly golden and the pears have softened.
After baking, I like to brush the pears with honey to give them a nice sheen and additional sweetness, but the tart is just as delicious without that extra touch. It's a relatively quick dessert that's particularly nice for the winter holidays, but I'd be happy to eat it any time—whether or not it's a fridge cleanout day.
Adjust oven rack to middle position and preheat to 350ºF (175ºC). Add almond flour to a parchment-lined rimmed baking sheet and spread into a thin, even layer. Toast in oven, stirring every 3 minutes, until the almond flour is fragrant and light golden brown, about 10 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on low speed to roughly incorporate. Increase to medium-high speed and beat until smooth and creamy, about 3 minutes, pausing to scrape down bowl and beater with a flexible spatula as needed. Add almond flour, all-purpose flour, egg, brandy (if using), almond extract, vanilla extract, and salt. Mix on medium-high speed until smooth, thick, and creamy, pausing to scrape down bowl and beater halfway through, about 2 minutes. Using a flexible spatula, scrape bowl and beater to ensure that no streaks of unmixed butter remain. (The filling can also be prepared in a large bowl with an electric hand mixer.)
Scrape almond filling into blind-baked tart shell and, using an offset spatula, spread it evenly from edge to edge to cover the bottom of the tart. Set aside.
Using a sharp knife, slice each pear quarter lengthwise into 1/8-inch thick slices, stopping 1/4 inch before the stem end to keep slices attached. Repeat with remaining pears. Using your hands or an offset spatula, gently lift sliced pears and set them on top of the almond filling, flattening and fanning them out. Repeat with remaining pears.
Bake until filling is a light golden brown and just firm to the touch, 40 to 45 minutes. (If the tart shell begins to darken too quickly, tent tart with foil and continue to bake.)
Remove from oven and, using a pastry brush, brush sliced pears with honey, if using. Let cool completely in the pan, about 1 hour.
Special Equipment
Parchment, rimmed baking sheet, offset spatula, sharp knife, stand mixer or electric mixer, pastry brush
Notes
Blanched almond flour is also a solid beige color whereas natural almond flour appears speckled. Either variety will work well in this recipe; it all comes down to personal preference.
If using a store-bought crust: Adjust oven rack to middle position and preheat to 375ºF (190ºC). Using a fork or sharp paring knife, prick bottom of dough all over. Line chilled pie shell with foil or parchment paper and fill with dried beans, uncooked rice, or baking weights. Set pie on a rimmed baking sheet and bake until edges begin to brown, about 15 minutes. Carefully remove weights and liner. Reduce heat to 350ºF (175ºC) and bake until crust is lightly golden brown, about 10 minutes. Remove tart shell from oven and let cool while you prepare the filling.
Make-Ahead and Storage
Once cooled, the tart can be stored in an airtight container at room temperature for up to 3 days.
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